Latin Potato Salad
Place potatoes in a medium-size saucepan and add enough cold water to cover by 1 inch. Lightly salt and bring to a boil. Reduce to a moderate simmer and cook for 15 to 20 minutes or until fork tender. Drain.Advertisement
Cut potatoes into halves or quarters, depending on the size, so each piece is about 3/4 -inch. Place in a large bowl with green pepper, onion, alcaparrado and cilantro.
In a bowl, whisk oil, vinegar, brine, salt and pepper. Gently toss with potato mixture and let stand, covered, at room temperature until cool.
Serve at room temperature or chilled.
If you cannot find alcaparrado (a mix of Manzanilla olives, pimiento and capers) at your local supermarket, assemble your own substitute: stir together 1/2 cup chopped pimiento-stuffed olives and a tablespoon of capers.